Cheesy Aubergine Parmigiana

Meanwhile, pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

While everything cooks, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, stir in the garlic and cook for 1 min.

Add the chopped tomatoes, veg stock paste, oregano, sugar and water for the sauce (see pantry for both amounts) and stir together. Season with salt and pepper.

Bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins.

Meanwhile, grate the cheese.

Once thickened, spoon a third of the tomato sauce into an appropriately sized ovenproof dish and spread out in an even layer.

Lay a third of the roasted aubergine slices on top, then generously sprinkle with a third of the grated hard Italian style cheese. Repeat this two more times with the remaining sauce, aubergine and cheese - parmigiana made!

Scatter over the Cheddar, then bake on the top shelf of your oven until golden and bubbling, 8-10 mins.

While the parmigiana bakes, wash the tomato saucepan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the Tenderstem® and stir-fry until starting to char, 2-3 mins.

Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 2-3 mins.

Remove from the heat and season with salt and pepper.